Hot answers tagged adjuncts
Do not add the grounds. Add the liquid. And a gal. sounds like WAY too much. When I make a coffee beer, generally a cup or two of strong coffee is plenty.
Classic Cream Ales which are an American contribution to the world of beer have use flacked maize or corn as a staple ingredient for three centuries. It started out as a way to brew when barley was in short supply and expensive cutting the cost of the Grist. Cream Ales are generally lighter, less ABV, and refreshing. They do have a slight background hint of ...
Flaked corn does lighten the body. Body is basically thick malty sweetness, so thinning out that malty sweetness with something that ferments completely lightens the body. (I'm not sure why Tobias is suggesting adding alcohol without sweetness doesn't lighten the body, diluting the sweetness with alcohol, or water, or anything non-sweet is the definition of ...
You can use normal orange peel as well. Just buy an orange or two, peel them avoiding the pith and use that. I have never found it a big difference between bitter orange and "sweet" orange peel. Most of the stuff in the homebrew stores is pretty old, at least around me anyway. The orange powder may work, but without knowing whats in it or what it is I ...
If you're looking to add real fruit to any brew you'll want to do so in secondary to get the most flavor. I've had really good success in taking my fruit of choice and pureeing it in a food processor with little vodka - about 1/4 cup per 2lb of fruit seems a good balance. The vodka will help kill off any additional bugs that may have made it past washing ...
Sounds like a good idea to me. The temperature is high enough to sanitize the ingredients being added, yet lower than boiling so not all the delicate volatile aromatics are driven off. You might also consider trying this with a hopback and a plate or counterflow chiller. The theory is that since the hopback and chiller are sealed, any volatiles that are ...
One reason is that there are some beer styles that rely on the corn flavor: for example, the Classic American Pilsner, aka Pre-Prohibition Pilsner, gets a lot of its flavor character from corn: BJCP style description
We did some fruit pale ales last year with dehydrated fruit. We have a dehydrator and dried the fruit at 165 to kill off baddies and sealed it up till use. We did pineapple, kiwis, strawberries and chili peppers, non had any infection, even 6 months after. So it's an idea. Also the strawberry tasted amazing!
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